Go Back
–+ servings
Chicken Stifado with Artichokes

Hearty Chicken Stifado with Artichokes for Cozy Dinners

This Chicken Stifado with Artichokes is a gluten-free, hearty Mediterranean stew perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Marinating Time 8 hours
Total Time 9 hours 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Adjust as needed for cooking.
  • 1 tablespoon Dried Oregano Swap with Italian seasoning if necessary.
  • 1 teaspoon Dried Thyme Use fresh thyme in three times the amount if preferred.
  • 1 teaspoon Dried Rosemary Can be omitted if not on hand.
  • 2 teaspoons Kosher Salt Modify based on your taste preference.
  • 1 teaspoon Black Pepper Fresh ground enhances flavor.
For the Stew
  • 2 pounds Boneless Skinless Chicken Thighs Can substitute chicken breasts if desired.
  • 1 cup Baby Onions Coarsely chopped yellow onions work too.
  • 4 cloves Garlic Finely chopped is best for even distribution.
  • 2 tablespoons Tomato Paste Caramelizing it is crucial.
  • 1 can Chopped Tomatoes Canned tomatoes are convenient.
  • 1 can Canned Baby Artichokes Substitute with frozen artichokes if canned isn’t available.
  • 2 tablespoons Lemon Juice Brightens flavors.
  • 1/2 cup Kalamata Olives Green olives can be an alternative.
  • 2 tablespoons Fresh Parsley Optional for garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a sealable bag, combine olive oil, dried oregano, thyme, rosemary, kosher salt, and black pepper. Add chicken thighs, seal and refrigerate for at least 8 hours.
  2. Brown the Chicken: Heat a Dutch oven and sear marinated chicken thighs for about 5 minutes per side, until golden brown. Set aside.
  3. Sauté Onions and Garlic: In the same pot, sauté baby onions for 8 minutes until golden. Add garlic and cook for 1 more minute.
  4. Caramelize the Tomato Paste: Stir in tomato paste and cook for 1-2 minutes until rich and darker in color.
  5. Build the Stew: Add chopped tomatoes and drained artichokes, bring to a gentle boil, then simmer for 10 minutes.
  6. Finish the Stew: Return chicken to the pot, stir in lemon juice and olives, and simmer for another 15-20 minutes until cooked through.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

For the best flavor, marinate the chicken for 24 hours. Don't rush the caramelizing step to develop rich flavors.

Tried this recipe?

Let us know how it was!